HISTORY OF SEA-FISHERIES. 201 



For many centuries the inhabitants of the 

 Roman Catholic countries of the continent, and 

 in various parts of the world, have depended upon 

 the produce of the deep for their daily food, from 

 the religion they profess enjoining so many fast- 

 days in the course of the year, on which the eat- 

 ing of meat was forbidden and the consumption 

 of fish permitted. Hence we may trace the cause 

 of an immense commerce which gives wealth and 

 occupation to thousands inhabiting the coasts of 

 this and other countries, where the cod, ling, 

 herring, pilchard, anchovy, sardine, mackerel, and 

 other fish abound, and are captured by millions 

 for the purpose of exportation and for home con- 

 sumption. 



The extent of the British herring fishery has 

 already been noticed. The places where it is prin- 

 cipally carried on are, Yarmouth, Lowestoft, Hast- 

 ings, Folkestone, Clovelly, Cardigan Bay, and 

 Swansea, in England and Wales, the coasts of 

 Caithness, Sutherland, Aberdecnshire, Banftshire, 

 Morayshire, and Ross-shire, in Scotland ; and 

 Galway, Killibegs, on the coast of Donegal, Mayo, 

 the estuary of the Shannon, the coast between 

 Dingle Bay and Kerimare, Ban try Bay, Water- 



